This hearty side is slightly sweet with the flavor of maple syrup and fresher tasting than meat-laden beans.
Prep: 20 minutesCook: 5 1/2 hours
Serves: 8Save Share
1 lb Dried Navy Beans
¼ cup Vegetable Oil
1 cup Chopped Onion
½ cup Pure Maple Syrup
½ cup Tomato Puree
or ½ cup Canned Crushed Tomatoes
2 T Molasses
1 T Dijon Mustard
½ cup Brown Sugar
1 tsp Salt
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Drain beans and combine with 4 quarts fresh hot water in large pot. Bring to boil and reduce heat. Simmer, partially covered, just until tender, 1 1/2 to 2 hours. Drain, reserving cooking water. Place beans in a large, shallow baking dish.
While the beans cook, heat oil in large skillet. Sauté onions until tender. Remove from heat.
Preheat oven to 325F.
Whisk together 1 cup of reserved cooking water, maple syrup, tomato purée, molasses, mustard, brown sugar and salt in a medium bowl.
Add sautéed onion and syrup mixture to beans; stir well. Cover dish tightly. Bake 2 1/2 to 3 1/2 hours, until beans are tender. Check periodically to make sure they have enough liquid, adding more reserved cooking water if necessary.